Beetroot Cured Salmon Recipe

Cooking Directions

• STEP 1.Mix grated beetroot, salt, sugar, and spices to create the curing mixture.
• STEP 2.Place the salmon fillets in a shallow dish and cover with the curing mixture.
• STEP 3.Cover the dish with plastic wrap and refrigerate for 24-48 hours.
• STEP 4.Remove the salmon from the curing mixture and rinse off any excess.
• STEP 5.Slice the salmon thinly and serve with your choice of accompaniments.

Cooking Tips

• Use fresh and high-quality salmon for the best flavor and texture.
• Make sure to evenly coat the salmon fillets with the curing mixture.
• Adjust the curing time according to your taste preference, with longer curing resulting in a stronger beetroot flavor.

Storage and Serving

• Store any leftover cured salmon in an airtight container in the refrigerator for up to 3 days.
• Serve the salmon thinly sliced on a platter with accompaniments like dill, lemon wedges, and crusty bread.
• The cured salmon can also be used in salads or sandwiches for a delicious and healthy meal.